Dishes

• Sunchoke risotto with caramelized pears on a mustard seed sauce by Luca Tartaglia
• Scallop farce, pear & sumac gel with watercress puree, oil and mayonnaise by Raffaele Stea
• Lamb mousseline, miso puree with sunchoke tuille by Andrea Selvaggini
• Pork chop with pacotized® potato pancakes, pickled pears, rosemary oil and onion soubise by Milton Addison
• Holiday menu 2024 main course
• Holiday menu 2024 dessert